Cranberry Orange Scones

I am feeling a bit emotional this Christmas Eve. I suppose Christmas recalls feelings from my childhood that are bittersweet. So, in true Alison fashion, I cooked and baked all day. Well, the last 2 days and I still have a few things to prepare tomorrow.

I love baked goods for breakfast. They are a treat and today’s scone was a Christmas treat. I started tossing ingredients in a bowl based on the flavor profile and consistency I wanted and I was delighted at the result. Tis the season for cranberries and oranges.

Cranberry Orange Scones

¾ cup of almond flour

½ cup of coconut flour

¼ cup of arrowroot starch

Pinch of salt

½ tsp of baking soda

½ cup of dried cranberries

1 tsp of orange zest

2 tbs of orange juice

¼ cup of melted coconut oil

2 tbs of honey

1 tsp of vanilla

1 egg

1 tbs of almond slivers

  1. In a large mixing bowl, combine all dry ingredients.

  2. In a separate mixing bowl, combine all wet ingredients.

  3. Pour the wet ingredients into the dry and mix well.

  4. Fold in the dried cranberries.

  5. Using your hands, bring the dough to a flat sided ball and cut into four pieces.

  6. Prepare a baking sheet or cast-iron skillet with nonstick spray or parchment paper.

  7. Bake at 350 for 20 minutes or until a light golden brown.

  8. Top with honey, jam or your favorite topping.

  9. Serve and enjoy!

Cranberry Orange Scone

Merry Christmas from our home to yours.

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 


Eat well, live well, be well savoring the precious present. 

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